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Pad Priew Whan – Sweet and Sour with Chicken or Fish

RECIPE: Pad Priew Whan – Sweet and Sour with Chicken or Fish

Ingredients
2 tablespoons soy oil
150gr fish or chicken
1 spring onion
1/2 spur chili
200gr pineapple, cubed, 1cm wide, 3cm long
100gr carrots, cubed
100gr cucumber,cubed
100gr tomatoes,cubed

Ingredients for the sauce
2 tablespoons tomato sauce
1/3 tablespoon fish sauce
1/2 teaspoon sugar
1/2 teaspoon oyster sauce
1 pinch of salt

Preparation
Coat the fish or chicken in the corn flour, then deepfry in a soy oil until it turns golden-brown.

Panfry the garlic in soy oil. Then add the fruit and vegetables, keep stirring for a few minutes. Add the sauces and sugar. Add spring onion.

Place the fish on a plate and pour the vegetable mix on top. Serve with steamed rice.

Pad Krapow Gai – Chicken with Basil

RECIPE: Pad Krapow Gai – Chicken with Basil

Ingredients
2 tablespoons soy oil
¼ onion,sliced
2 cloves garlic,chopped
100gram large shrimp, peeled anddeveined
1 pinch salt
1 redspur chili deseeded and sliced
3 bird’s eye chili (depends on how spicy you want it to be)
20 Basil Leaf
½ teaspoon sugar
1 tablespoon water
1 tablespoon oystersauce
½ tablespoon light soysauce
½ tablespoon dark soysauce

Preparation
Heat cooking oil in a wok over high heat, and cook and stir garlic, onion until fragrant. Add the shrimp, cook until slightly pink. Add spur chilies, bird’s eye chili. Add salt , sugar, sauces and water. Panfry until vegetables are tender. Mix the basil in.

Pad Kiemao Kung – Drunken Prawns

RECIPE: Pad Kiemao Kung – Drunken Prawns

Ingredients
2 tablespoons soya oil
¼ onion,sliced
2 cloves garlic,chopped
2 Kaffir limeleaf
1 tablespoon sliced fresh finger gingerroot
100gram large shrimp, peeled and deveined
1 pinch salt
1 stalk green pepper (1 inch)
1 redspur chili deseeded and sliced
1 green spur chili deseeded and sliced
3 bird’s eye chili (depends on how spicy you want it to be)
20 Basil Leaves
3 tablespoons Thai beer
½ teaspoon sugar
1 tablespoon water
1 tablespoon oystersauce
½ tablespoon light soysauce
½ tablespoon dark soysauce

Preparation
Heat cooking oil in a wok over high heat, and cook and stir garlic, onion until fragrant. Add the shrimp, cook until slightly pink. Add spur chilies, fingerginger, bird’s eye chili, green pepper, kaffir lime leaf. Add salt , sugar and sauces, beer and water. Panfry until vegetables are tender. Mix the basil in.

Tom Kha Kai – Coconut Soup with Chicken

RECIPE: Tom Kha Kai – Coconut Soup with Chicken

Ingredients
125ml coconut milk
½ red onion
1 lemongrass
¼ onion
3 slices galangal
100gr chicken
1 tomato sliced in 8 pieces
1 tablespoon fish sauce
2 straw mushrooms
2 teaspoons sugar
1 pinch salt
½ lime
some coriander
some spring onion
2 big lime leaves (shredded, without vein)

Preparation
Warm up the coconut milk and add the red onion, lemongrass, onion and galangal. Add chicken, fish sauce, sugar and salt, tomato and straw mushrooms. Squeeze the lime into the soup, add coriander, spring onion and one bruised pepper. Let simmer.

Kaeng Massaman – Massaman Curry

RECIPE: Kaeng Massaman – Massaman Curry

Ingredients
100gr chicken or beef
½ cup potatoes cut into squares (previously boiled in water)
1/4 onion cut into 4 equal pieces
2 tablespoons massaman curry paste
200ml coconut milk
3 cardamoms
1 tablespoon fish sauce
½ tablespoon palm sugar
1 tablespoon tamarind paste
½ cup peanuts
1 stick of cinnamon

Ingredients Massaman curry paste
1 big dried red spur chilly and soak in water about 30 minutes
1 clove garlic, sliced
1 shallot sliced
1 lemongrass, thick bottom third only, outer layers removed, inner part finely sliced.
3 slices galangal, sliced finely
1 teaspoon kaffir lime rind, finely sliced (take out stem)
1 coriander root, finely sliced
1/4 teaspoon salt
1 teaspoon coriander seeds
1/4 teaspoon cumin seeds
5 peppercorns black pepper
1 star anise

Preparation of curry paste
Dryfry the dried spur chili, garlic, shallot, lemongrass, galangal and cardamon in a wok without oil. Afterward put ingredients in a blender and blend to a paste.

Preparation of massaman curry
Heat oil in wok, panfry the curry paste and add coconut milk. Then add onion and keep stirring to prevent burning. Add the chicken, add potatoes, sauce, salt and sugar,. Let it simmer and reduce the sauce. Lastly add the kaffir lime and cinnamon stick.

Pad Thai

RECIPE: Pad Thai

Ingredients
1 tablespoon soy cooking oil
½ red onion
4 prawns OR 100gr thin sliced chicken
12 small cubes of tofu
1 egg
80 gr rice noodles (previously soaked in water)
50 gr soy beansprouts
1 tablespoon crushed peanuts
1 chive/spring onion sliced in 2,5cm pieces
50 gr carrot grated in thin slices (julienne)

Ingredients Pad Thai sauce
1 tablespoon fish sauce
1 tablespoon palm sugar
2 tablespoons tamarind sauce
2 tablespoons water

Preparation for sauce
Pour the water and palm sugar in a hot wok until dissolved, add fish sauce, tamarind sauce and let it simmer until solution is halved. Keep a shot glass (45ml) of the Pad Thai sauce.

Preparation for noodles
Warm the oil and throw in the red onion and the chicken/prawns, add tofu and egg, keep stirring and add noodles let simmer for a moment until noodles are oiled and add the Pad Thai sauce. Then add carrots, beansprouts, peanuts and chive. Serve in a flat plate with lime, peanuts, beansprouts and pickled chili.

Por Pieer Tod – Thai Spring Rolls with Sweet Chili Sauce

RECIPE: Por Pieer Tod – Spring Rolls

Ingredients for the filling
30 gr clear glass noodles
3/4 tablespoon soy sauce
½ teaspoon white sugar
1 pinch salt
¼ teaspoon pepper
1 cup shredded carrots
40 gr shredded cabbage
40 gr radish
6 cups vegetable oil for deep frying
4 sheets spring roll pastry

Preparation
Mix noodles, vegetables, sauce, sugar and salt in mixing bowl. Divide into 4 portions. Wrap the portions inside the pastry sheets and deepfry them until golden brown. Cut and serve with sweet chili sauce.

Kaeng Paneng – Paneng Curry with Chicken

RECIPE: Kaeng Paneng – Paneng Curry with Chicken

Ingredients
1 tablespoon soy cooking oil
100 gr chicken
1 tablespoon fish sauce
1 teaspoon palm sugar
1 chili and kafir lime leaf sliced in thin strips (julienne)
250 ml coconut milk
2 tablespoons paneng curry paste

Ingredients paneng curry paste
1 dry chili
1 small Thai chili
3 slices galangal
½ red onion
1 clove of garlic
1 kafir zest
1 lemongrass
6 corns pepper
1 pinch cumin seeds
7 coriander seeds

Preparation
Mix the ingredients for the curry paste in a blender or use a mortar and pestle and add a bit of water.
Panfry the curry paste in soy cooking oil. Add coconut milk. When boiling, add fish sauce and palm sugar. Add the thinly sliced chicken and let it simmer. Reduce the curry and add the sliced kafir lime leaves and chili for decoration.